2, the right amount of oil, salt, monosodium glutamate, pepper, Chili powder, cumin or cumin powder, onion, ginger or ginger powder, you can add a little beer to deodorize, the meat will be very tender. Generally, the barbecue can be started in about half an hour. It will taste better if it lasts longer. Dip dry powder in barbecue, which can be bought in the market. In fact, there are barbecue ingredients in every place where you buy meat. Just buy some directly mixed meat, don't bother yourself.

Supplement:

3, beef pieces are about 10 kg. Barbecue beef skewers on the fire, sprinkle salt on both sides, pour oil on tin foil, sprinkle chicken powder and wrap tightly in tin foil. The openings of tin foil must be staggered and wrapped in 6-7 layers continuously, so as to ensure no air leakage. You can bake on the grill for half a day. This dish seems simple and extremely difficult to operate. After baking, it is delicious from the inside out, with a lot of rotten meat and juice, and the fragrance is overflowing. This is the signature of all Brazilian barbecue shops. Because it takes a long time to bake, if the tin foil leaks, the meat will be hard and hard, and it won't swallow.

The most important thing in cooking beef is to be tender when cooked. So we should not only choose better beef, but also pay attention to technology.

First of all, let me introduce the ingredients of pickled beef:

Salt, pepper, tender meat powder, egg white, sugar, oyster sauce, raw flour, cardamom powder and dandelion.

In addition, the measure we take is to continuously inject water into beef.

The specific method is as follows:

1) Slice beef and chop it with a knife (but don't cut it off);

2) Put the beef slices into a container, then add oyster sauce, sugar, pepper, cardamom powder, dandelion and tender meat powder, then add egg white and raw flour, and continuously stir the beef. At this time, add water to make the beef fully absorb water, and add it in stages, and don't add too much water each time. Absorb the water from beef, then add water and salt. Then add a proper amount of water and stir well. Put it in the freezer. Specific matters:

1) Don't slice the beef, Empress Dowager;

2) Seasonings should be added in turn, and no salt should be added first;

3) Water should be added in several times, and it should be large enough;

4) It is best to use it now, and don't leave it for too long after pickling.

Pickling with draft beer can be tender, but other beer can't! Pickled with beer is for the fragrance of hops. To really marinate tender beef, you have to buy a tender meat powder like a steak house. The meat marinated with that powder is very tender. If that kind of tender meat powder is not easy to buy, you can also mash fresh papaya meat and marinate beef with other seasonings (professional experience) to ensure tenderness.

The practice of grilling steak in America is introduced in detail.

American BBQ steak: ingredients: beef tenderloin 1750g.

Accessories: 500 grams of western-style kimchi (see the production of this dish), 250 grams of fresh tomato corners, and 0/00 grams of raw vegetable leaves.

Seasoning: onion 350g, lemon 100g, red wine 100g, refined salt 10g, pepper 1g and vegetable oil 200g. The characteristics of American grilled steak are: strong onion flavor and strong salty flavor.

1. Peel the tenderloin, cut it into pieces with a thickness of 1 cm, and thin it into large pieces with a spatula. Put the beef slices into the pot, sprinkle with salt, pepper, onion paste and red wine, squeeze in lemon juice, mix well, pour in vegetable oil 100g, and pick up the marinated 12h. Peel the onion, wash it and grind it into onion paste with a clean meat grinder. Wash lettuce leaves, dry them and put them on a plate.

2. Boil the pot, add the vegetable oil, add the onion paste of the pickled meat into the oil, and stir-fry with low fire until the water is exhausted and the onion paste is light yellow. Put chopped onion oil into a container.

3. Put the steak flat on a fine iron grate, brush it with scallion oil, put it on a charcoal fire, roast it with bright charcoal fire until it is brown, and both sides are just cooked, shovel it out and discharge it into the dish with raw leaves. Put kimchi, tomato horn and onion oil into small plates and eat them with steak.

Tip: If there is no charcoal fire, the marinated steak can be fried directly, which is called "American fried steak".

The practice of Korean roast beef introduces the cooking and its effect in detail: home-cooked recipes.

Technology: roast Korean-style grilled beef. Material: ingredients: 1500g beef tenderloin.

Accessories: lettuce leaves 100g.

Seasoning: 50g of white sesame, 5g of refined salt 1g, 2g of pepper powder, 50g of vegetable oil. Korean roast beef is characterized by pure vegetable fat, salty and delicious. Teach you how to cook Korean roast beef. How to cook Korean roast beef is delicious? Disinfect, wash and dry the raw leaves and put them at the bottom of the plate. Cut beef tenderloin into 1 cm thick slices, about 40 slices, pat it thin and loose with a beat, sprinkle with salt and pepper to taste, brush with vegetable oil, sprinkle with Chili powder and white sesame seeds, gently press it, put it on a fine wire grate, and bake it on a charcoal fire, with sesame seeds facing up on the plate of raw vegetable leaves.